Development of Oyster Mushroom Vegetable Sheet Products

Abstract

Oyster mushrooms are highly nutritious, rich in protein, dietary fiber, and antioxidants. They have a chewy texture and a mild, umami flavor. This study aims to develop a basic formula for vegetable sheets, determine the optimal formulation for oyster mushroom vegetable sheets, and evaluate their quality. The study sample consists of teachers and students from the Department of Food and Nutrition at Nakhon Ratchasima Vocational College. A total of 100 participants were selected using consumer acceptance testing. The 9-point hedonic scale test was employed to assess sensory quality, and the experiment was designed using a Completely Randomized Design (CRD). Data were analyzed using analysis of variance (ANOVA), followed by Duncan’s New Multiple Range Test (DMRT) to compare mean differences among formulations. The study evaluated the chemical, microbial, and sensory qualities of oyster mushroom vegetable sheets to identify the most acceptable formulation.
Consumer acceptance testing revealed that Formula 2 was the most preferred among the three tested formulations, which differed in oyster mushroom content, drying temperature, and drying time. The optimal formulation consisted of 250 grams of oyster mushrooms, dried at 80°C for 5 hours and 30 minutes, producing the most well-accepted vegetable sheet. Sensory evaluation scores for appearance, color, aroma, taste, texture, and overall liking were 8.22, 8.08, 7.92, 8.02, 8.14, and 8.34, respectively.
Chemical and microbial analyses showed that the L*, a*, and b* color values did not significantly differ among the formulations. The pH values for the 200-gram oyster mushroom formulation were 6.50, 6.33, and 6.33, indicating a slightly acidic condition. The moisture content was 3.56% w/w, 2.65% w/w, and 2.60% w/w, all within the acceptable limit of less than 18% by weight. The total microbial count met the standard safety requirements, and Salmonella spp. was not detected, confirming that the product is microbiologically safe for consumption.